www.rainbowviaggi.it & www.rainbowviaggi.com


SKYPE: rainbowviaggi3- -Phone: +44.203290.9813   Since 1976

Kemp House 152 City Road, London  EC1V 2NX  GB



                                                        GREEK  OLIVE


Extra Virgin Olive Oil

 The rich taste and nutrients in combination with the low acidity offer to the consumer a separate food luxury. Coming from the premium varieties of olives “Manaki” and “Koroneiki” is the very definition of genuine olive oil with yellow-green color, special taste and pleasant aroma.



Virgin Olive Oil

Natural olive oil with a pleasant taste and odor whose acidity ranging up to 2%.



Olive Oil

The olive-oil is considered an excellent quality blend of virgin and refines olive-oil. It has a pleasant taste and odor, unique aroma of ripe fruit and fresh olive and mature yellow colour with acidity that does not exceed 1%.

Composed of refined olive-virgin olive oil.



Pomace Oil

Olive oil obtained by mixing refined olive pomace oil and virgin oil whose acidity does not exceed 1% and with characteristics which comply with those laid down for this product category. The extraction of olive-oil from the olives and its refinement is done under very strictly controlled conditions, thus ensuring excellent quality. The pomace olive-oil, has a soft, mild flavor. It is considered ideal for frying due to the fact that withstands high temperatures.


Sunflower Oil

Sunflower oil is an edible oil produced from the seeds of the sunflower plant. The oil is intended for human consumption is properly treated in order to obtain a high quality product, clear, with blond color and slightly sweet flavor, rich in polyunsaturated fatty acids and free from toxic substances. It is used in salad dressings, but also in the preparation of mayonnaise and margarine. Also used in pastry, cooking and frying due to it’s high resistance to high temperature.


Corn Oil

The corn oil, created from the extraction oil from grains of corn is also used in nutritious diets. The grains of corn, with proper treatment, may be also turned into industrial alcohol. Also used in pastry, cooking and frying due to it’s high resistance to high temperature


Soya Oil

Soya oil is another valuable product of the processing of soybean crop.


Olive Oil and Wellness

Ancient Greek Homer was referring to olive oil as “the Golden Liquid” and Hippocrates, the great grandfather of medicine as “the Great Healer”. Olive oil is characterized by the oil obtained from the fruit of the European olive (Olea Europea) entirely by mechanical means and methods or processes absolutely physical, at temperatures that will not cause deterioration of the oil’s properties. Olive Oil is considered the leading ingredient of the Mediterranean diet as an extra “plus” in prevention and treatment of various diseases but also assisting in longevity of the population that consume it. The main core of this diet is the olive oil. The Mediterranean diet proposes that, on daily consumption, after the fruits and vegetables, come the Olive-Oil. Olive oil is the main added lipid in the Mediterranean diet, providing 9 kilocalories per gram. (1 tablespoon of 15 ml, gives 135 kcal).


The recommended daily intake of monounsaturated fatty acids should constitute 15-20% of our total daily energy intake. This of course, must be part of the total daily intake of fat and should not exceed 30-40% of total daily calories.

The antioxidants contained in olive oil are:

1. Vitamin E (alpha-tocopherol)

2. Carotenoids (eg beta-carotene), which is found in greater proportion in green olives,

3. The phenols which dependent on climatic conditions, the production, storage and maturity of the olives and separation into simple (e.g. hydroxytyrosol), which inhibit the platelet aggregation, thereby having an anti-inflammatory action, in complex phenols (e.g. olefropeini) that assist in the formation of nitric acid which is a powerful vasodilator thus has antibacterial activity, as ferulic and caffeic acid.

The antioxidants have anticancer activity by preventing the formation of free radicals and hence oxidative stress. This effect is more significant in cases of cancer of the colon and rectum, breast, prostate, endometrium and any type of cancer of the gastrointestinal tract. The type of fat consumed is more important than the quantity in the incidence of cancer.

Laboratory tests on cancer cells showed that these phytochemical polyphenols can effectively restrict the activation of gene HER2, which is directly involved in the development of cancer cells in the case of breast tumors, by leading to the destruction of these cancer cells. Scientists have also supported that the polyphenols in extra-virgin olive oil can be used as a safe basis for the design of new anticancer drugs.

Squalene, as being the main component of the Olive-Oil has been shown to reduce the incidence of melanoma in the skin. The oil is cholagogue / cholokystokinitiko, which means that, has increased removal capability of bile from the gallbladder, thereby preventing ololithiasis. It also has a  very positive effect on food digestion and absorption of nutrients (e.g., calcium, iron,

magnesium) from these. During the natural process of aging and in conditions such as memory loss and Alzheimer’s disease, the organism’s requirements in monounsaturated fatty acids are raised, because they help maintaining the structure of brain’s cell wall. The Olive Oil has also light laxative effects, thereby helping in the treatment of constipation.

Other new facts for olive oil:

Most scientific studies carried out on the effects of olive oil on health, have shown a very positive effect on blood lipids and on the cardiovascular system in general. The olive oil seems to help prevent thrombus formation and platelet aggregation, leading to a lower incidence of cardiovascular diseases. It also reduces total cholesterol in blood and the “bad” cholesterol (LDL), triglycerides and atherogenic action that are the narrowing and hardening of the arteries. The olive oil also increases the “good” cholesterol (HDL), which has a protective effect. Overall, the olive oil affects both primary and secondary prevention (i.e. preventing the occurrence of a second heart attack in the same patient). Due to its high content of polyphenols can result in reducing high blood pressure (hypertension).

The diets rich in monounsaturated fat, are also leading to a significant reduction of triglycerides in the blood while fasting, and also the cholesterol concentrations of very low density (VLDL). At the same time, the rich in monounsaturated diets resulted in a more conducive control of glycemic. A recent study published in the journal “Food Chemistry (2004)” held by a group of researchers showed that a substance present in olive oil (oleuropein) appears to increase the mobility of an enzyme (pepsin) responsible for the digestion of protein.

What does this practical mean? That means that the protein in the slice of “Feta cheese” in our traditional salad is metabolized well with the presence of olive oil and that the addition of olive oil in tuna salad, chicken and other protein sources is a favorable additive. Scientists claim that substances found in the residue of the olive oil friction limit the spread of AIDS in the human body by 80%. Note, that these components are contained in a very small percentage in the friction of the olive oil. For someone to benefit from these attributes, should consume pure formulations produced in the laboratory.

In conclusion, it should be noted that the health benefits are achieved only by consuming olive oil. The extra-virgin olive oil is obtained by processing olives without using heat or chemicals, and thus contain phytochemicals that otherwise would have been lost during the processing phase.